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I always love fruit cake and one of my bro-in-law just mentioned it a
few days ago. The latter made me want to bake one. My mom have this
book of quick mixes and i tried the recipe with slight modification.
Here goes…

       
               
       
            

Ingredients:

• 250g butter, chopped
   
• 1 cup (220g) castor sugar
• 5 eggs (grade B)
• 1 1/4 cups (185g) plain flour
• 1/2 cup (75g) self-raising flour
• 375g mixed fruits

1. Line base and sides of 20cm x 30cm square cake pan with 3 layers of baking paper, bringin paper 5cm above edges of pan.
2. Combine butter, sugar, eggs and flours in large bowl with electric mixer, beat on low speed until ingredients are combined.
3. Beat on medium speed until mixture is smooth and changed in colour. Stir in the mixed fruits.
4. Spoon and spread the mixture into the prepared pa. Bake at 180C for 30-45 mins or until the skrewers comes clean.
    
5. Cover the hot cake tightly with foil, cool in pan.

There was a funny incident in this one. I actually forgot to put in the
self-raising flour until i was almost doing step no. 4!! Baik jua i was
reading the recipe again, mun nda nada menjadi my cake. I tried baking
the kek cara kukus psl my mom’s maid was using the oven. Sekali mcm
batah brabis and by then she was already finished cooking the chicken
so i used the oven. Still turned out great!!

If you’re in a hurry to make chicken rice and only have 1-2 hrs to prepare.I suggest you try this recipe out. Hehe.

Hainanese Chicken Rice

Ingredients:

• 650g rice
• 700g water
• Hainanese Chicken Rice Mix

1. Clean the rice until the water runs clear.

2. Add the water and rice mix. Mix together thoroughly.

3. Cook the rice. When it is halfway cooking, mix the rice with wooden spoon and let it cook.

Chicken

• 1 whole chicken
• 2-4cm ginger
• 2 tsp salt

1. Clean chicken. do not cut into small pieces.

2. Boil water in a big saucepan. Add ginger and salt.

3. Place chicken and place the lid on the saucepan.

4. To check if the chicken is cook. Pierce the thigh of the chicken with satay stick. If no blood oozes from the chicken, the chicken is cook then. Dont overcook the chicken.

Chili sauce

• 4 big chilli (deseeded)
• 2 cloves
• 1 dessert spoon  oyster sauce (spoon is slightly bigger than a tbsp)
• 1 tsp salt
• 1 tsp vinegar
• 2 tsp sugar

1. Blend the chilli with oyster sauce. Add a bit of water if it is a bit difficult.

2. Cook the chilli paste until it boils.

3. Add salt, sugar and vinegar. Mix till well combined. Remove from heat and let it cool for a few minutes. Serve with chicken rice, chicken and soya sauce.

Soya sauce

• Light soya sauce
• Sweet soya sauce
• water
• Sesame oil

1. Mix equal amounts of light soya sauce and sweet soya sauce. Mix thoroughly.

2. Add a bit of water to the soya sauce to lightened the mixture.

3. Add sesame oil. Serve with chicken rice, chicken & chilli sauce.

I got this receive from a colleague of mine yang dulu kraja d Sugarbun. Its similar but i made small changes.                        

   

       

               

                                             

            

               

Caramel Tea

            

            

   

Ingredients:

• 330g Gula Melaka
• 150ml water
• Evaporated milk or fresh milk
• Teh Tarik Powder

1. Place the teh tarik powder in cloth strainer and place it on a jug. Pour hot water onto the strainer. Make the tea a bit strong or ‘kau’ but not tooo kau. Place it in the fridge to chill.

2. Place the Gula Melaka and water on a saucepan.Place on medium heat until sugar dissolves. Leave to cool.

3. On a tall glass, place ice cubes up to the rim. Pour about 1/8 - 1/4 cup of caramel sugar into the glass.

4. Pour evaporated or fresh milk until it filled 3/4 of the glass.

5. Pour the chilled teh tarik into the glass.

6. Immediately served.

I love this drink. It has a unique taste and i’m quite addicted to it. I gave my mom, dad & brother a try and they love it. When its very sweet, you can pour a bit of water to lessen the sweetness.

You can have it for high tea, dessert..anythingggggg.

I saw my friend making these beautiful flowers for hantaran. These flowers below can just be placed on the gangsa with the hantaran.Just like that.

I find them very pretty so i took photos of them and posted it here. So here goes…

Bunga hantaran

Bunga hantaran

Tempat untuk hantaran plus flower

Tempat untuk hantaran

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She also accepts orders…sekiranya ada yg minta gubahkan their hantaran. I’m going to show you the samples pretty soon. The colour theme is provided by the bride.

Just thought i would like to put the Ping Pong Trophy of mine in this blog…Dont ask me what place i got since all the trophies look the same. I mean it…semua sama…hehe

My colleague and I tadi having a discussion with one of her friends..over work matter lah. Our meeting point was at Desa Cafe di Anggerek Desa or was it Serusop or Delima. Its across HSBC tapi d ujung sekali. I understand that this place is quite famous..dont quote me..its just my impression.

I tasted most of the stuff we ordered except for the drinks. Nda jua kan minta minuman org and pakai straw nya lagi tu. Haha..tak main you.

My colleague and I tadi having a discussion with one of her friends..over work matter lah. OUr meeting point was at Desa Cafe di Anggerek Desa or was it Serusop or Delima. Its across HSBC tapi d ujung sekali.

I tasted most of the stuff we ordered except for the drinks. Nda jua kan minta minuman org and pakai straw nya lagi tu. Haha..tak main you.

Mango Frappe

This is my drink. Manggo Frappe. Its is actually a mixture of mango puree, milk and jelly. Yang ada bulat merah-,merah, atu lah yg jelly. Reminds me of buah delima without the seeds. The drink is nice except it was slightly sweet. Overall okay lah

Lumpia Chicken

This lumpia chicken is actually fried eggs with chicken fillings. Awal2 ku pikirkan kulit popia bercampur talur. Konon karas…usul mcm karas..but it was actually soft so easy to cut in half. They provided us with Sos Cili Thailand to eat it with. It was not bad. .. there are other fillings to like beef and prawn.

Cucur Udang

I love cream caramel from Supa Save…its rich and sweet (not too sweet)…I’ve been surfing the net for the same recipe  and after countless search..i’ve finally found it.

Thanks to Alia from My Resipi for this recipe.

            

   

       

               

            

                                             

            

               

Cream Caramel

            

            

   

Ingredients:

1. Preparing Caramel: Cook sugar with 1 tbsp of water in a thick based saucepan over medium heat.When sugar turns slightly brown, add 1 tbsp of water. Cook untik brown. Pour into the bowl/container. Set it aside.
2. Put eggs and yellow egg into a bowl. While mixing, add sugar little by little until well blend. Mix slowly, make sure no bubbles. Strain the egg mixture through a sieve.
      
3. In a medium saucepan, bring milk and vanilla essence to just below boil over medium heat.    
4. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles.    
5. Cover the bowl with 2 layers of aluminum foil. Steam at low heat for 30 mins until a knife inserted in the centre comes out clean.
6. You can also use the oven.  Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Bake for about 35-40 minutes or until the custards are almost fully set at the heat of 150 degrees.
7. When cook, DO NOT remove the aluminium foil. Leave it for 5 mins.    
8. When cool, refrigerate it. It is best serve cold (for dessert).

After it was cool, i let it refrigerate overnight so the sugar syrup blends with the custard. So when u eat it, you dont have to pour a lot of the sugar mixture onto the custard since it is already sweet enough…

The cream caramel is very addictive. I’m trying not to make it again until next month…trying to control my sugar level at the moment…Hehe

This entry is longgg overdue..banar tah. i was supposed to do it a week ago but other things came about that have priority…hehe apakan.

Me and my hubby went to bandar for the tanglong..like any other people. Me berjanji udah with my friend that we’re going. Anyway, it was totally packed…labih dari sardin dalam tin. I dont mind it but i honestly dont like the BO!!! Ada sekali atu ayung ku and rasa kan muntah. Its that bad!! I mean, i know its hot and packed…but please…cant these people at least spray on perfume?! Helloo..ada jua kali yg murah like $3 sebutul. abiskan sj tia asal nada org kan pengsan mencium BO.

The fireworks was cool. Managed to sit at a very strategic spot. Nda plg menyangka that spot would be very good one.

I was a very dissapointed with some of the cars…mcm ada yg mendecorate the car just for the sake of the tanglong. I mean apa tah salahnya melawakan brabis the car, siuk jua meliat. I mean its only once a year.

Honestly, i dont think i’m  looking forward for next year punya tanglong if its like this year. I rather stay home and have BBQ.

The idea came from a pudding that  I tasted which was made by my sis-in-law’s colleague. It was slightly different from the one i made.

The first time i made the dessert, it was an experiment whether my parents and siblings would like it or not. Good thing is, they love it. Babah gave a few suggestions and i decided to try his suggestion and modified the dessert. This month, i’ve been making it 3 times!

The dessert is easy to make and its pretty healthy (to me) compared to other triffle pudding i made previously.

Ingredients:

250g McVities Digestive Biscuits

1/4 cup salted butter

1 litre of full cream milk

2-3 tbsp sweetened condensed milk

8 tbsp custard powder

1 tin fruit cocktail

1 tin longan

1. Break the digestive biscuits into bread crumbs in a medium size bowl.
2. Melt the butter. Pour into the bread crumbs of digestive biscuits. Mix well.
3. Press onto bottom of medium size container. Cool in fridge.
4. Mix milk and sweetened condensed milk in a medium size thick based saucepan.
5. In a separate bowl, mix custard powder with the sweetened milk. Mix well and pour into the saucepan.
6. Cook over medium heat, stir constantly until mixture thickens.
7. Continue to cook and stir for another 2-3 minutes.
8. Pour the custard slowly on to the digestive biscuits and leave it to cool.
9. Discard the syrups of the longan and fruit cocktail.Mix the fruits in a bowl.
10. Transfer the fruits onto the top of the custard. Cover the container and chill in the refrigerator.
11. Best served cold.